1. Preheat oven to 325 degrees F. For refried beans, fry the onions until transparent and soft. Add chilies and garlic, and fry some more. Add the beans. Mash a bit, but not so it's all a squishy mush. Add the chilli powder.
2. Fry beans until a nice crispy layer forms, but try not to burn it. It has to make a sort of cake in the frying pan. If needed, add some more oil to the top, and flip the bean cake over onto the other side to cook.
3. Grease a baking sheet. For vegan meat, fry the onions, garlic and chilies as before. Add the tomatoes and reduce it a bit, then add the veggie mince. Season, to taste and heat until the mince is done.
4. Warm the tortillas. Into the center of each tortilla, put an equal slice of the refried beans. If it's really crumbly, you need to pour a (little) oil onto it and mix. Add mince on top.
5. Fold the tortillas up from one end, then from either side to form a packet. Pin shut with cocktail sticks. Arrange the tortillas on prepared baking tray, Spoon the salsa over the enchiladas artistically. Bake until the tortillas are golden but not really crispy on the edges.
Serve with shredded lettuce, hot taco sauce, nachos, tortilla chips, avocado, anything at all! If you can't manage 2 tortillas each, then they make an excellent lunch the next day if kept in the fridge overnight. Just warm in the microwave until hot enough. They could probably be frozen for a while too, but we always eat them before that becomes necessary.
Source of recipe: Beans adapted from Rose Elliot's cookbook, mince from the Old El Paso box, all much adapted to our taste.